I'm a frugal mom originally from Oklahoma who was recently brought to the desert (Las Vegas, to be exact)by her wonderful husband. In Oklahoma, I taught many friends and family members the ins and outs of using coupons, playing the drug store game, and being frugal in general. And then we moved. To Las Vegas. Where I know nothing about any of the above. Join me as I learn my way around a new city, new stores and deals, and new adventures. This should be fun!

Directions: Brown the ground beef, drain, and add spaghetti sauce. While the ground beef is browning, cook the spaghetti according to package directions and drain. Add butter, Parmesan, and egg to the hot spaghetti. Place the spaghetti mixture in the bottom of a greased pie plate. Spread the ricotta over the spaghetti. Spread the meat sauce over the ricotta. Bake at 350 for 20-25 minutes or until heated through. Spread the mozzarella over the pie and bake until melted. Let stand 5 minutes, cut into wedges, and serve.

1. Cook spaghetti according to package directions. Drain well and keep warm.
2. Meanwhile, for sauce, in a small bowl stir together soy sauce, cornstarch, black and red pepper. Set aside.
3. Spray a cold wok or large skillet with non stick cooking spray. Heat over med-high heat. Add pea pods, green or red sweet pepper and garlic; stirfry 1 minute. Add mushrooms; stirfry 1-2 more minutes or until vegetables are tender. Remove veggies from wok.
3. Add oil to wok. Stirfry beef in hot oil for 3-4 minutes or until done. Push the beef to the sides of the wok. Stir sauce and pour into center of wok. Cook and stir until thickened and bubbly. Return veggies to wok; cook and stir all ingredients 1 minute. Toss with spaghetti. Makes 4 servings.

1. Preheat oven to 350. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 tsp. hot oil until tender. Stir in chicken, black beans, 1/2 c. salsa, and cheese.
3. For each flauta, spoon about 1/2 c. filling across each warm tortilla about 1 1/2 inches from one edge. Roll up tortillas as tight as possible. Secure with wooden toothpicks.
4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365. Fry flautas, 2 at a time, for 2-3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degree oven.
5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with lettuce, guacamole, salsa, and sour cream.

*Baked flautas: Prepare as directed. Place flautas on a large baking sheet and brush with 1 tblsp cooking oil. Bake in a 350 oven for 30-40 minutes or until heated through. Serve as directed.